Mexican Braised Beef- 5 ways w/ Studio 5

One recipe. Served up 5 different ways. You know I love to #usewhatyouhave…. kinda a motto around here. So, when I do make something like this Mexican braised beef, I want to plan how to make it stretch into more than one meal. Here’s what I would do for my family. PS- the Heuvos Rancheros is my favorite way to eat it.

Mexican Braised Beef 5 Ways

2-3 lb. chuck roast, or stew meat

32 oz. crushed tomatoes with juices

½ cup water

1 tbsp. smoked paprika

3 bay leaves

Pinch of red pepper flakes

1-2 jalapeno, seeded and diced

¼ cup dried minced onion

1 tbsp. oregano

1 tsp. Kosher salt ½ tsp. garlic powder

Cut your roast into smaller cubes. Then toss the meat in some flour and oil. Brown on all sides, cooking in a batch, so the meat browns, and doesn’t steam.

Add the water, crushed tomatoes and seasonings. Bring to a simmer and cover and cook, for 3-4 hours over low heat, stirring occasionally. Then reduce the heat to low, and remove the lid. Allow the sauce to thicken and reduce by half. Cooking another hour or so.

A hearty healthy breakfast or dinner. Heuvos Rancheros.

1) Heuvos Rancheros

Mexican Braised Beef (recipe above)

1 can pinto beans, drained and mashed

Eggs (fried, sunny side up or scrambled)

Enchilada sauce or Rancheros sauce

Fresh Pico de Gallo

Corn Tortillas


Cotija cheese

Avocado for garnish

Mash and heat the beans. Set aside. Then cook the eggs, to your liking. Season with a little salt and pepper if desired. Heat the corn tortillas. Spread the small corn tortillas with a little mashed pinto beans, then top some Mexican Braised Beef and an egg. Drizzle with enchilada or rancheros sauce, fresh pico de gallo, cotija cheese and cilantro. Serve warm. Top with sliced avocado for garnish.

Easy, classic, soft tacos.

2) Soft Tacos

Mexican Braised Beef (recipe above)


Sharp cheddar cheese

Pickled onions and jalapenos

Shredded Cabbage



Heat the tortillas, spread them with some braised beef, cheese, onions, jalapenos, shredded cabbage and cilantro. Serve with salsa on the side.

A new take on a stuffed sweet potato. Rich and spicy. Perfect combo of carbs and protein.

3) Stuffed Sweet Potatoes

4 large sweet potatoes

Mexican Braised Beef (recipe above)

Black beans, rinsed and drained

Green onions, diced

Cotija cheese

Preheat your oven to 400 degrees.
Wash and dry your potatoes. Prick the potatoes with a fork and place on a large baking sheet.

Bake the potatoes until tender, about 40-45 minutes, depending on the size of the potatoes.

Cool the baked potatoes, until able to manage without burning your hand. Cut the potatoes in half, lengthwise. Fluff the potato flesh with a fork. Stuff the potatoes with some black beans, season it with some kosher salt. Then top with some braised beef, and top with green onions and cotija cheese.

Everyone LOVES nachos! Be the cool mom.

4) Loaded Nachos

Tortilla chips

Queso cheese sauce

Mexican Braised Beef (recipe above)

Diced tomatoes


Pickled Jalapenos


Sour Cream

Warm the chips in the oven for 8 minutes, at 400 degrees on a large baking sheet. Layer your warm chips with the toppings, and serve on a large platter or individually.

Ready in just a few minutes, grain bowls are always a go to at our house.

5) Braised Mexican Beef Bowls

Mexican Braised Beef (recipe above)

2 cups cooked rice

2 cups frozen or fresh corn

Sour Cream

Fresh Pico de gallo

Sharp cheddar cheese

Cilantro for garnish

Warm the corn. Set aside.

Layer the bowls, starting with rice, beef, corn, and top with sour cream, fresh pico de gallo, grated sharp cheddar cheese and cilantro.

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